EatingWell Crudité Vegetable Wreath with Ranch Dip
To prepare crudité: Put a large pot of water on to boil. Set a large bowl of ice water by the stove. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well. Blanch Brussels sprouts, green beans and snap peas in the same way.Advertisement
To prepare dip: Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt and pepper in a medium bowl. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.
Arrange kale around the bowl, with the frilly edges on the outside. Top with the broccoli, Brussels sprouts, green beans, snap peas and cauliflower. Garnish with cherry tomatoes.
To make ahead: Refrigerate for up to 1 day.
1 vegetable, 1/2 fat